Spaghetti Squash Lasagna
Ingredients
The squash
The tofu filling
-
3-4
Tbsp
extra virgin olive oil
-
½
tsp
sea salt
-
½
tsp
black pepper
-
2
lemons
juiced
-
12
ounces
extra-firm tofu
-
3
Tbsp
nutritional yeast
-
½
cup
fresh basil
-
1
Tbsp
dried oregano
-
¼
cup
vegan parmesan cheese
For serving
-
25
ounces
favorite marinara/red sauce
-
to taste
vegan parmesan cheese
-
to taste
fresh basil, chopped
-
to taste
red pepper flakes
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with foil.
- Halve the spaghetti squash lengthwise and scoop out the seeds.
- Brush the interior with olive oil and sprinkle with salt and pepper, then place cut-side down on the baking sheet.
- Roast for 45 minutes until tender, then set aside to cool slightly and reduce the oven temperature to 375°F (190°C).
- In a food processor, combine tofu filling ingredients and pulse until semi-pureed.
- Scoop out the roasted squash into fine strings and set aside.
- In a greased baking dish, layer 1/3 of the squash, followed by tofu ricotta and marinara sauce, repeating until all ingredients are used.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Let cool briefly before serving with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
16.8g
Total carbohydrates
37.7g
Total protein
10.2g
Sodium
871mg
Cholesterol
0mg
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